does anyone have a recipe for pork chops that involves pounding the chops thin and dredging them in some type of egg mixture? they were an especially moist and tender rendition of pork chops, that were breaded and crazy good....

This might not be exactly what you are looking for but the chops come out really tender.
This is how I make mine-

Cut the fat off your pork chop (score fat and season well, place under a hot grill to make crackling)

Place chops between 2 sheets of clingwrap and bash lightly to even out the chops or just flatten a bit.
Season some AP flour with Aromat seasoning and Crushed Black pepper and a dash of paprika, do the same with some panko or breadcrumbs of choice.
Dip chop in flour then buttermilk then coat with crumbs.
Heat pan or skillet with a knob of butter and a splash of olive oil. Fry till golden on both sides.

__________________Odette "I used to jog but the ice cubes kept falling out of my glass."

does anyone have a recipe for pork chops that involves pounding the chops thin and dredging them in some type of egg mixture? they were an especially moist and tender rendition of pork chops, that were breaded and crazy good....

vit, if they were boneless, try using pork sirloin chops instead of rib or loin chops.

lol, well, i guess you can't really get boneless loin "chops".

anyway, the sirloin chops, really mini steaks, are really tasty and just marbled with fat enough to remain tender and juicy when breaded and pan fried.

trim off the outer rim of fat, pound thin, dredge in a beaten egg with a bit of milk blended in, press into seasoned breadcrumbs (dried parsley, oregano, basil, thyme, and s&p), and fry in a tbsp or two of grapeseed or olive oil.

i made these a few weeks ago, making pork parm with the leftovers, and they were fantastic, plain and parm!

__________________
The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"

there must be a few zillion variations - but here's two techniques I use all the time:

chops/roast cuts - pound down to about 1/4 inch thick
egg wash - one tbsp water to one beaten egg
run thru the egg wash, allow excess to drip off
dredge in AP flour; shake off excess
saute - about 2.5-3 minutes per side - under-cook in the pan - the heat will carry over.

tenderloin I slice to 1/4 slabs, then pound them down as thin ans I can get without the meat tearing apart
egg wash - one tbsp water to one beaten egg
run thru the egg wash, allow excess to drip off
dredge in AP flour; shake off excess
saute - about 1.5 minutes per side - done & serve

does anyone have a recipe for pork chops that involves pounding the chops thin and dredging them in some type of egg mixture? they were an especially moist and tender rendition of pork chops, that were breaded and crazy good....

I use this basic recipe (variations at the bottom of recipe) for breading pork (I usually buy a whole boneless pork loin when on sale and cut it into chops and package up for the freezer), chicken, veal, eggplant and fish.